Adapted from makedesserts.com
cups cold milk
- pkg Jello chocolate pudding
tub (8 oz.) Cool Whip French Vanilla (I used heavy cream with vanilla added)
x9 pan of brownies, cooled and cut into 1-inch cubes
Pour milk into bowl, add pudding and whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping. Layer in truffle bowl: brownies, pudding, whipped topping. Refrigerate at least 1 hour or until ready to serve.